Easy Cajun Jambalaya Pasta

Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!

Easy Cajun Jambalaya Pasta sounds like I’m trying to trick you guys, I know. You think Louisiana flavors have to take a lot of effort and I promise this dish will knock your socks off in less than 30 minutes!

This Easy Cajun Jambalaya Pasta is made with a pre-made cajun spice but I used my own homemade version which I’ve detailed below. Want something with a bit of a kick? Add double the cayenne pepper.

Some tips about this Cajun Jambalaya Pasta:

Want to make this into a creamy jambalaya pasta? Add a 1/2 a cup of heavy cream in after your chicken stock.

You don’t need to use Zatarain’s to make a quick jambalaya and those boxes of dinner kits are not going to have half the flavor of making it yourself. Want a shortcut, buy some cajun seasoning and you’re 75% of the way there already.

This recipe is based on a recipe from The Cheesecake Factory Cajun Jambalaya Pasta with some alterations made to make it easier and quicker.

So if you’re craving easy jambalaya pasta (also known as pastalaya) you won’t regret this dish, its a breeze to make and if you’re looking to make your own cajun seasoning I’ve listed my blend below:

Tools Used in the making of this Cajun Jambalaya Pasta:Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.Cajun Seasoning: If you want to grab a jar and skip the homemade blend.Chef’s Knife: This knife is one of the three most used tools in my kitchen.Tongs: are great for tossing all the spices with the ingredients and getting them in and out of the pan.

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I just made this tonight and everyone loved it and I Absolutely loved it. I love anything that has anything to do with pasta. Minus the sausage which I didn’t put in. Next time I will. but this was a great recipe. ???????

I made this tonight… while the flavour was quite good, I found my meat steamed in the tomato/chicken broth sauce. As well the tomato broth was just watery. I think I would keep the meat separate from the juice until the very end or add chopped tomatoes.